The Avocado Dilemma

I don't feel like I would be out of line in saying that most Texans really like guacamole. Most of us were raised on the stuff and would eat it on almost anything. (Notice, I said "most." I know there are a few who won't eat it no matter what). We like it with tomatoes and without. With cilantro and without. Plopped in our queso. Piled on our enchiladas. On our eggs in the morning. On our hamburgers in the afternoon. On chip after chip after chip. And even just eaten off a spoon. It is one of the first table foods I have served all of my children. And, it's just plain yummy!

So, here in Brazil, they've got avocados. Huge avocados. In abundance. But the only way they ever serve them is blended up like a milkshake, with lots of sugar added. This isn't bad, I guess, but it's NOT guacamole! Jeff and I (in our sercret fatalistic plan to revolutionize Brazil) have tried to teach our friends the "real" way to enjoy these fabulous fruits, but they aren't having any part of it. Most of them won't even consider trying it when they find out what it is. And, there is no such thing as a tortilla here, much less a tortilla chip, so finding an appropriate substrate for handing out samples is a bit of a challenge.

But, we will not be deterred. If the Brazilians will not embrace this green goodness, then we will make it for ourselves, in the privacy of our own apartment. And we might even stage our own private revolution by topping our Brazilian black beans with a dollop or two just for spite.